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Kouign Amann, prounounced queen a-mahn, is a delicious little cake from the North Western region of France. They have recently found popularity in a number of bakeshops, in part thanks to the brilliance of Dominique Ansel. To make them yourself would traditionally require days spent making your own croissant dough, but I know a fasterRead More

There is an old joke about a dog chasing a car, what is he supposed to do once he catches it? Now that you know how to make pretzels, you might be wondering what you should do next? To me, the obvious answer is beer cheese dip.

Brioche is amazing. It is a rich, eggy bread with a soft, airy crumb. It toasts beautifully for breakfast, it soaks up custard for french toast, and best of all it makes an amazing slider bun. The traditional method for making brioche is a bit more like making croissant dough. But here I’ll show youRead More

I would love to write one of those click-bait articles, about how commercial vanilla extract causes nearsightedness in children, and the government is in cahoots with optometrists to sell more eye glasses. And while that could be true, it probably isn’t. Instead, my concern is that our baking could be so much better by makingRead More

This recipe was originally adapted from The Dinner with Julie Blog but there are dozens of variations available now. My version makes use of Bob’s Red Mill Gluten Free Baking Flour so that it’s gluten free.

Back in August I posted a blog about making biscuits and told you it was a great stepping stone for more advanced baking. A few weeks ago I took that same recipe and adapted it to be gluten free. Today I will show you how easy it is to make gluten free graham crackers withRead More

Whether you want to admit it or not, Thanksgiving is the most judgy of all judgemental dinners. Everyone you feed will be constantly comparing your food to everyone else’s. Is your turkey drier? Are your mashed potatoes lumpier? But fear not, I am here to give you the secret to winning — caramelize everything!

One of my current goals is to get better at dumplings, partly because I am obsessed with Happy Dumpling’s Shandong Style Pan Cooked Bao. Unlike the more familiar potsticker which uses a thin, unleavened wrapper, Shandong Style dumplings use a bao dough made with yeast and milk. Normally bao buns are steamed, leaving them pillowyRead More